Reggiano Erbazzone, also known as scarpazzone or in Reggiano dialect scarpasòun, is a savory pie made with chard typical of the province of Reggio Emilia.

Its origins date back to the medieval period when it was prepared as a humble dish using simple, readily available ingredients from the garden, such as chard, whose stalks are called “scarpe” in dialect.

In the traditional Reggiano Erbazzone recipe, the dough used is called foieda (or fuiada), a thin and rustic pastry made with simple ingredients: flour, water, and lard.

This dough, typical of Reggiano peasant tradition, is essential to achieving the authenticity of the dish.

The foieda differs from puff pastry or shortcrust because it does not contain butter and has no overlapping layers. Its texture is more compact and less crumbly but offers unique crispness after baking.

Over the centuries, Erbazzone has become a symbol of Reggiano cuisine, appreciated for its simplicity and authentic flavor.

Traditionally, it was baked in a round copper mold called “al sol” in the bread oven, and the entire Reggiano community competed to make the best.

Today, Erbazzone is considered one of the most famous street foods of Reggio Emilia, often enjoyed as a snack or appetizer, both hot and cold.

This is the traditional recipe, gluten-free, prepared exclusively with chard and lard placed on top of the upper crust, as per historical peasant custom.

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 6 People
Cooking methods: Oven, Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

3 3/4 cups rice flour
1/3 cup gluten-free cornstarch (or xanthan)
7 tbsp lard
1 teaspoon salt
3.3 lbs chard (and stalks)
3 spring onions
3 1/2 oz Parmigiano Reggiano DOP
2 1/2 oz lard
to taste lard (or extra virgin olive oil)
2 cloves garlic
to taste chopped parsley
to taste extra virgin olive oil
to taste salt and pepper

Tools

1 Baking Pan round 11-12 inches

Steps

In a bowl, mix the flour and cornstarch with the salt.
Add the lard and gradually incorporate 200 ml of lukewarm water, kneading until you get a smooth and elastic dough.

Cover the dough with a cloth and let it rest for at least 30 minutes at room temperature.
Clean and thoroughly wash the chard, including the stalks.
Boil them in salted water for about 5 minutes, then drain, squeeze well, and chop finely.
In a pan, sauté the chopped spring onions, garlic, and parsley with the extra virgin olive oil.
Add the chopped chard, salt, and pepper to taste, and cook for about 10 minutes.
Let it cool slightly, then incorporate the grated Parmigiano Reggiano.

Divide the dough into two parts, one slightly larger than the other.
Roll out the larger part on a floured surface, forming a thin sheet, and line the previously greased pan, leaving the dough slightly overhanging.
Evenly distribute the filling on the base, leveling it with a spatula.
Roll out the second sheet and cover the filling, sealing the edges well.
Pierce the surface with a fork to prevent it from swelling during cooking.
Brush the surface with lard or extra virgin olive oil.

Evenly distribute pieces of lard over the surface of the pie.
Preheat the oven to 350°F in static mode.
Bake the erbazzone for about 45 minutes, or until the surface is golden brown and crispy.
Remove from the oven and let it cool slightly before serving.